Crispy sausage with Scallion(cong xiang cui pi chang )

Crispy sausage with Scallion

Introduction:

Production steps:

Step 1: wash the fresh large intestine, add appropriate water, salt, sugar, chicken essence, cooking wine, ginger, shallot, (star anise, cinnamon, white pepper, fragrant leaves, dry red pepper, grass fruit, a little) into the pressure cooker, and press for 8 minutes to mature, then remove.

Step 2: add soy sauce and Meiji fresh soy sauce for coloring.

Step 3: large intestine head into the middle of scallion.

Step 4: heat the oil in the pan and fry the large intestine into golden yellow.

Step 5: take it out and keep it cool.

Step 6: cut the image block, and then install the plate.

Materials required:

Large intestine head: appropriate amount

Scallion: right amount

Ginger: moderate

Shallot: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Old style: moderate

Meiji fresh soy sauce: right amount

Star anise: right amount

Cinnamon: moderate

White pepper: right amount

Fragrant leaves: appropriate amount

Dry red pepper: appropriate amount

Tsaokuo: moderate amount

Note: this dish has crisp large intestine skin and strong onion flavor.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: Original

Chinese PinYin : Cong Xiang Cui Pi Chang